Typically, I am a regular ol’ chocolate chip cookie girl. I began making chocolate chip cookies when I was about eight years old, and made them almost daily in the summer when we had hired hands helping us on the farm. I can make chocolate chip cookies in my sleep. I don’t have to even think about the ingredients or the measurements while I make chocolate chips cookies. And shucks, if I do say so myself, my chocolate chips cookies taste pretty good.
Lately though, my boys have been asking for something a little different. What!? They don’t want the same chocolate chip cookie over and over and over? C’mon. Change is hard for me. And if I really care to admit it – thinking is often hard for me as well. I’d rather make something that is a no-brainer, thank you very much. Don’t they understand?
Okay, fine. A change of pace in the cookie department every now and then is nice. Which is why I played with a chocolate cookie recipe to make it healthier. We all loved the way it turned out. And if you throw some homemade white chocolate chips in these, you’ve got a fantastic “healthy-ish” cookie.
By the way, if you don’t feel like taking the time to make homemade white chocolate chips, I completely understand. Just know that regular store bought white chips typically have hydrogenated oils and corn syrup in them, which I recommend avoiding if at all possible. I did find some healthier white chips at Whole Foods a few months ago that were “clean”, and I noticed that VitaCost and Amazon had some too – so hey, all is not lost!
Whole Wheat Chocolate Crinkle Cookies
1/3 cup unsweetened cocoa powder
1 1/2 cups sucanat (or brown sugar)
1/2 cup melted coconut oil (butter would also work)
1 teaspoon baking powder
1 teaspoon vanilla extract
2 cups whole wheat flour (I use freshly ground flour from hard white wheat.)
1 cup white chocolate chips (optional)
Whip together eggs, cocoa, and sucanat. Stir in melted coconut oil, baking powder, and vanilla. Mix in flour until a nice dough has formed. Fold in white chocolate chips. Spoon teaspoon sized balls of dough on to a cookie sheet, about 2 inches apart. Bake in a 350° for 8-10 minutes. Allow the cookies to sit on the cookie sheet for about five minutes before removing. Makes about 24 cookies.
The dough just looked too yummy, so I had to take a picture. Kind of makes you want to reach into the computer with a spoon, doesn’t it?
These cookies are soft, sweet, and slightly coconutty if you use virgin coconut oil. (Use expeller pressed coconut oil of you don’t prefer a coconut flavor.)
What’s your favorite kind of cookie? Do you ever get into a cookie rut?
These look yummy! How many does the recipe make? I’m thinking this would be a good treat for our childre’s ministry tomorrow night. Also, do you think you could use agave nectar in place of the sucant or brown sugar?
I’d say this recipe makes about 24 cookies – I always forget to add that information to my recipe posts!!! (I’ll edit it and add that in.) :)
I don’t use agave nectar so I can’t say for sure if it would work or not.
Mmmmm!! I love chocolate chip cookies!! DH likes them w/o the chocolate chips!?!?? Oh well, that just means mine have more chips and that’s always a good thing! We make all kinds of cookies though – snickerdoodles, sugar cookie cutouts, molasses cookies, drop sugar cookies. I’m sure there’s more. If I spent half as much time making healthy food as I did cookies, we’d loose those extra pounds in no time! :)
These sound good but I hear you on the need for no brainers (I have not slept in almost 3 years – there is not much going on upstairs these days!) However, if my kids were the age of yours, I would tell them THEY are welcome to make whatever kind of cookie they would like ;) Do you ever have your boys cook with you? My plan is to teach all my kiddos (both genders) everything I can about cooking and slowly transition kitchen duties as they grow. My 2 year old stands on his stool next to the counter and adds ingredients for me. I am teaching him already to be close but respectful of the hot stove and oven and he is doing very well. If you have taught them to cook – do you have tips on raising them cooking? Sorry if you have posted about this before and I missed it.
Yes, my boys definitely have learned to cook with me – I should post about that more often. I’ve even written a couple books about it: https://www.heavenlyhomemakers.com/teaching-your-kids-to-cook-and-learn-to-cook-now-available-in-our-shop.
However, it’s interesting that as they get older, they have less time to help in the kitchen because of their involvment in other activities. Your comment has reminded me that I need to be more intentional about putting them to work in the kitchen when we can squeeze it in. :)
I can’t wait to try this recipe! I absolutely love the fact that your recipes have the option of being truly homemade from scratch.
Some of my favorites include chocolate chip (of course) as well as white chocolate macadamia, oatmeal butterscotch and sugar cookies. Though, I often cheat and use real sugar here, since I make cookies so infrequently. A cookie for me HAS to be chewy and honey just didn’t achieve that. I also recently found a recipe for homemade oreos that turned out well. (I love fake outs!) The cookie part was also great for making pie crusts called for in dessert recipes.
Oooh! Can you share the oreo cookie recipe please? It is one thing I haven’t figured out yet and so I compromise for birthdays.
my kids love and they ask for the ice cream dessert recipe for their birthday cakes which requires the crushed chocolate sandwich cookies for the crust.
Ooo, yes! Please share the oreo cookie recipe. Looks like several of us have been on the hunt. thank you!!!
Charlotte Moore says
YUM!!! Those look good. My hubby would love then=m I am sure. It will be a while before I can grind any wheat. My grinder had to go to the doctor. )-: Just sent it off Monday.
For the whole family, I might as well resign myself to living on chocolate chip cookies – I’ve never hit that request for “something new”! But I love shortbread cookies and anything with white chocolate, so maybe they will try these! They sound yummy!
These look sooooo good! My kids want me to make them today,… now! Lunch first though :)
Here is the link to the homemade Oreo recipe.
a few notes…yes, they do have sugar, but in comparison to a real oreo, they are far better for you. As michael Pollan says: everything in moderation :) For the shortening in the frosting, I used spectrum palm shortening: it is expellar pressed, trans fat free and made from sustainable palm. Also, I found it easiest to make the dough in my food processor.
Thank you for the tips and the recipe! I have Tropical Traditions Palm Shortening so I will give it a try!
Thank you for sharing the recipe!!!!!
Sara G says
Just made these…they smell divine! I can’t eat gluten so my husband will have these treats all to himself!
These look outstanding! I can’t wait to try them!
[email protected] says
These look wonderful! Our issue with cookies is that they must be low sugar and egg-free. We really like your breakfast cookie recipe and they succeed well egg-free; we just add in applesauce. They are a bit more crumbly than normal so best eaten in the first two days after baking. Quite the hardship for my family:)
I made your cookies and they taste very good, but… they didn’t get crinkly. Is that because I used the butter instead of coconut oil?
[email protected] says
It is possible…I’m not sure what else would do it.
Marie B. says
H! I made these with coconut oil and they didn’t crinkle but they taste fabulous!!!! I’ll try taking them out of the oven a bit eaarlier, maybe then they look almost done but a bit wet in the very center, and let you know how this works. Thank for the yummy recipe! I so appreciate the many recipes you’ve developed. You’ve made feeding our family whole foods much simpler for me. Thank you Laura!! My kids were pleased to eat new a homemade treat.
I just made these cookies and put peanut butter chips in them. Oh they are so good. Thanks for the recipe.
Tiffany Lewis says
So I used butter, and about 1 1/3 cup honey. Then I used unsweetened coconut instead of chips- worked well. It helped to soak up the extra liquid from the honey. However it did make them more cake like and I think next time I will make cupcakes. Would be perfect for German chocolate cake! Have to say that these are amazing!!!!!!
These are so delicious! I did use some store bought white chocolate chips that were leftover from Christmas baking (I had no idea I could make my own!), but will definitely try your reipce for them when my supply is gone. Thanks so much for the yummy recipes I can share with my boys!
Cantina Camp says
I made these for my 12 year old son’s birthday and he LOVED them! He is not a birthday cake fan. His favorite cookie is the chocolate chocolate chip cake mix cookies. Since we are trying to eat healthier I was so thankful to find this recipe!! Thank you so much Laura! We are having company tonight so I am making them again. When I told the kids what I was making for dessert they were so excited…me too!! :)